Baked Tofu

On a recent Sunday I decided to attack my refrigerator and make a handful of things to sustain us through most of the week. One of the reasons my clients turn to me as a personal chef is because they work hard, get home, are tired and sometimes make bad choices. Unfortunately, I’m no different. I get home after a cook day tired, hungry and reaching for whatever is easy.

So, I picked up a couple of things at the store but mostly wanted to use my refrigerator full of ingredients I had purchased with high hopes but hadn’t had time to put to use.

I already had decided to make black bean burgers, so I decided to put that ol’ block of tofu in the refrigerator to use as some sort of side dish — I decided just to bake it and make a dipping sauce.

I pressed it in my TofuXPress for about 30 minutes while I was making other things, then sliced it into halves or thirds (about 1/2-inch thick), then triangles. I whisked together soy sauce with a bit of sesame oil, rice vinegar, freshly grated ginger and minced garlic. I marinated the tofu for about a half four, flipping it every 10 minutes or so.

I’m not sure if I spritzed it with olive oil first or not, but I put the slices of baked tofu on my  favorite baking sheet, which nothing sticks too and always washes away (even the black stuff you can never get off of other pans).

I baked it at 350 for about 30 minutes. Flipping it a couple of times so it gets a little crisp on the edges and nice and chewy.  I threw together a quick peanut sauce (much like THIS ONE, but I doctored it up a bit with a bit of coconut milk and a few extra spices) and — voila! It was a hit. So much so I was asked not to make it too often because my squeeze had trouble holding back. That’s a review I can live with.

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